SPICE ISLAND VEGAN - a blog about veganizing Southeast Asian ethnic dishes such as Indonesian dishes I grew up with or any other....

Friday, September 26, 2008

Vegan Potato Salad with Mustard and Fresh Baby Dill Weed

Store-bought potato salad or any potato salad served in a picnic or a party is a 'no-no' dish for us. Generally, potato salad recipes contain mayonnaise (eggs and dairy). Therefore, I have not made potato salad in the last 12 years. I could have made one with vegan mayonnaise but DH doesn't like mayonnaise or vegan mayonnaise (home made or store-bought). I had been racking my brain for a potato salad recipe that will satisfy both our palates. Alas, I came up with this recipe. It is very mustardy and a bit spicy but that's what we both like. It also has fresh baby dill weed and salty vegan bacon in it. This salad is a bit sweet, too(agave nectar). It's a definitely a bold and flavorful potato salad and not the general lame potato salad made with mayonnaise.

Prepare veggie bacon as instructed on the box. Let them cool and hardened. Then, crumble or cut them into small pieces.

Boil potatoes (unpeeled) for 30 minutes. Drain and let them cool for 10 minutes, then, peel them. Cut them up in bite pieces. Let them cool some more while preparing dressing.

Measure apple cider vinegar into a bowl. Using a whisk or hand held blender, pour olive oil into the vinegar while whisking or blending this mixture. Oil and vinegar will combine into a nice and creamy looking dressing.

Add agave nectar, dijon mustard, salt, and pepper. Mix them really well with the whisk. You can adjust the sweet, spicy, sour, and salty taste.

Put all salad ingredients in a big bowl. Add dressing and combine well.

Let salad sit in the fridge for at least 2 hours before serving. Serve it cold or at a room temperature.